Salt: the edible rock

On May 31, 2010, in event archive, the nose, by Matt
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AUTHOR Mark Kurlansky wrote a book about it. It was included in the funeral offerings of ancient Egyptians. It has been money. Gandhi led 100,000 people on a famous civil rights march because of it. It is perhaps the world’s most enduring preservative. It can be pink, white, black or brown. Join Slow Food Perth for a tasting of nine salts from across the globe. Discover its infinite variety, how it differs from one type to the next, and how these varieties are used with food. Bookings limited to 30 members and guests.

Event details
Date: Sat 12 June 2010
Time: 2:30pm
Location: 126 Gloster Street, Subiaco WA 6008 (corner of Gloster and Coleraine streets; entrance in Coleraine)
Fee: $25 Slow Food members, $35 guests, children welcome
Booking form: download
RSVP: Wed 09 June by email

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All salts do not taste the same

On May 31, 2010, in the nose, by pauline
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MELBOURNE-based journalist Richard Cornish, writing in the The Age Epicure recently about a salt tasting, highlights that all salts do not taste the same. Read his full article. Larissa Dubecki, food critic from The Age, also writes about why salt is disappearing from the tables of restaurants. Salt is the theme of the next event that Slow Food Perth is holding on 12 June in Subiaco.

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Pink, black, blue and white

On March 30, 2010, in the nose, by pauline
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MICHAEL Mckenzie reports on salt on Bush Telegraph’s Food on Friday. Michael interviews co author of a new book on salt “The salt book”, Fritz Gubler and highlights the many different types of salt around the world, salt and our health and how to use them. Listen to the interview on Bush Telegraph on Friday 26th March

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Good clean & fair pink salt

On July 19, 2009, in the nose, by pauline
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NEIL and Jane Seymour of Mount Zero Biodynamic Olive Grove were interviewed on ABC Landline Sunday 19th July about the de

velopment of the pink salt from the pink lake in Victoria’s Wimmera area. One of their latest ventures has been working with the lake’s traditional owners, the Jardwadjali community, to hand harvest a small amount of salt from the lake each year.

In 1994 the Seymours bought their farm close to the Grampians National Park, it was already established with an olive grove. To make their farming more sustainable they ventured into growing chick peas and lentils and then Jane fell in love with the nearby pink salt lake, so she set about getting the approvals for a trial harvest of the salt in a venture with the lake’s traditional owners. Salt has been harvested here since 1860 but ceased twenty years ago.

In the ABC Landline interwiew, Sandy Hodge of the Barenji Gadjin Land Council talks about having a tradional owner branding attached to the marketing process so it is clearly seen as a partnership with the traditional owners.

The pink salt is harvested in summer. It has a beautiful flavour, rich in minerals and the pink colour is the beta carotene produced by live algae.

As Jane Seymour concludes in the interview, “we are members of Slow Food. The definition for slow food is food that is good, fair and clean. Now, the salt covers all those categories”

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